Party Nut Mixes

I make one of these recipes every year for my Grandmother, a nut
aficionado and a nutty gal herself. I always try to find an unusual
and useful container. Once I found an antique tin at a flea market
that reminded her of the old days. Another time I wrapped the nuts
in red cellophane and plopped the beribboned package in an
oversized granny mug. Last year I crafted a very special container.
I took a photo of my children to the local quick print shop and had
them make a color copy onto a piece of paper as wide as a regular
can of peanuts. I cut out my customized label and affixed it around
the can after typing across the top Nuts To You, Love Kelly and
Joe. She loved the nuts, but the container is her favorite and
occupies a permanent spot on her credenza.

Spiced Mixed Nuts

1 egg white—lightly beaten

1 tsp. water

1 jar (8 oz.) dry roasted peanuts

1/2 cup blanched whole almonds

1/2 cup walnut or pecan halves

3/4 cup sugar

1 Tbs. pumpkin pie spice

In a large bowl, combine egg white and water. Add nuts, toss to
coat. Combine sugar and spice, sprinkle over the nuts and toss
until well coated. Place nuts in a single layer on lightly greased
baking sheet. Bake at 300 degrees F for 20-25 minutes. Immediately
transfer the nuts to waxed paper; cool. Break up any large
clusters. Store in a covered container.

Orange Spiced Nuts

3 cups pecan halves

1 cup sugar

1/3 cup orange juice

1 Tbs. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground cloves

Spread the pecans on a jelly roll pan. Toast at 275 degrees F
for 10 minutes. Remove from the oven and set aside. In a saucepan,
combine sugar, orange juice, cinnamon, salt and cloves. Cook and
stir over medium heat to the soft-ball stage (236 degrees F).
Remove from the heat. Stir in the nuts. Using a slotted spoon,
remove the nuts and spread on waxed paper. Separate and let dry 2
hours. Store in airtight container.